Shepherd’s Purse and Clam Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
This soup combines chewy hand-torn dough pieces and clams in a clear broth fragrant with shepherd’s purse.
This soup combines chewy hand-torn dough pieces and clams in a clear broth fragrant with shepherd’s purse. Light and savory with the fresh aroma of spring greens, it’s a satisfying choice for lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 786g serving): 446.5 kcal · protein 24.5g · carbohydrate 77.7g · fat 2.1g · sodium 1391.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Resting the dough in the refrigerator makes it less sticky and easier to pinch into thin pieces.
Tips: Shepherd’s purse can lose its fragrance if simmered too long, so add it at the end and cook briefly.
Tips: The clams are ready when they open. Avoid simmering them much longer so the meat stays tender.
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Ingredients (1 serving)
- All-purpose flour — 90 g
- Clam meat — 80 g
- Shepherd’s purse — 40 g
- Water — 550 ml
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Garlic — 1 tsp
- Green onion — 10 g
- Salt — 1 tsp